Mini Lemon Bundt Cakes

Name: Mini Lemon Bundt Cakes
Prep time: 10 min
Total time: 40 min
Yield: 6 mini cakes
Ingredients: Cakes:; 1 Box Krusteaz® Meyer Lemon Pound Cake Mix; 3/4 Cup Water; 10 Tbsp Butter, Melted; 1 Egg; 1 cup Blueberries; Glaze:; 1 pouch Meyer lemon glaze mix; 1 1/2 - 2 Tbsp fresh lemon juice; Zest of one lemon

Four Mini Lemon Bundt Cakes on a platter.

Delight in the bright and refreshing flavors of our Mini Lemon Bundt Cakes recipe. These adorable individual-sized treats are moist tender and bursting with zesty lemon goodness. With their charming bundt cake shape and a tangy lemon glaze these mini lemon bundt cakes are perfect for any occasion and are sure to bring a ray of sunshine to your dessert table.

PREP

10 minutes

TOTAL TIME

40 minutes

SERVINGS

6 mini cakes

Cakes:

1 Box Krusteaz® Meyer Lemon Pound Cake Mix

3/4 Cup Water

10 Tbsp Butter, Melted

1 Egg

1 cup Blueberries

Glaze:

1 pouch Meyer lemon glaze mix

1 1/2 - 2 Tbsp fresh lemon juice

Zest of one lemon

STEP 1

Heat oven to 350°F. Lightly grease mini-Bundt cake pan.

STEP 2

Stir together water, melted butter, egg and cake mix until blended. Gently fold in blueberries. Spoon batter into pan, dividing evenly.

STEP 3

Bake 20-23 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes. Invert pan and release cakes.

STEP 4

Glaze: Combine glaze mix, lemon juice and zest until desired consistency. Drizzle over cooled cakes and garnish with fresh lavender, if desired.

Made with Our

Meyer Lemon Pound Cake

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